Burger Wellington


  1. Whisk egg and water in a small mixing bowl until blended. Set aside.
  2. Roll each thawed biscuit into a 6-inch circle. (A light dusting of flour on the rolling surface may help to prevent sticking). Place 1 oz of mushroom mixture and 1/2 oz of chopped ham on top of biscuit dough, leaving a 1-inch space from the edge. Place burger on top of mushroom/ham mixture. Top burger with 1/2 oz of remaining mushroom mixture.
  3. Pull edges up and over mixture, overlapping the dough to seal.
  4. Place seam side down onto parchment lined sheet pan. Brush dough evenly with egg wash.


  • 3 whole Nature's Best Dairy® Egg(s), large
  • 2 1/3 cups West Creek® Ham, Elite Black Forest in Natural Juices, chopped
  • 1 tbsp water, cool